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beef niku udon thumbnail

Flavourful Beef Udon Noodles Soup (Niku Udon)

  • Author: Yuto Omura
  • Total Time: 1 hour
  • Yield: 2 Bowls 1x


How to make flavourful Japanese Beef Niku Udon (肉うどん). Thick chewy udon noodles served in a rich and delicious dashi broth, topped with tender marinated beef and juicy sautéed onions. (Serves 2)



Making Dashi

(Alternatively, you can use 500ml premade dashi.)

  • 500ml Water
  • 5g Dried kombu (approx 1 sheet)
  • 5g Niboshi dried sardines (approx 5)
  • 5g Katsuobushi bonito flakes

Marinating the beef and onions

  • 150g Beef (any cut, thinly sliced)
  • 1 tbsp Soy sauce
  • 1 tbsp Mirin
  • 1 tsp Oyster sauce
  • 1/2 tsp Light brown sugar
  • 1/2 tsp Ginger paste
  • 50ml Water
  • 1/4 White onion
  • 1/2 tsp Salt

Niku Udon Broth

  • Dashi from earlier
  • 1 tbsp Soy sauce
  • 1 tbsp Mirin
  • 1 tsp Light brown sugar

Cooking / Serving

  • 1 tsp Beef fat / vegetable oil
  • 2 Portions of Udon noodles
  • Chopped spring onion (to garnish)
  • Shichimi Togarashi (optional)



(If using instant dashi, skip this sections)

  1. First, remove and discard the heads of the "niboshi" dried sardines.
    taking heads off of niboshi dried sardines
  2. Pour 500ml of cold water into a pot and add the niboshi and kombu. Leave to soak for 30 minutes.
    adding water
  3. After 30 minutes, add the katsuobushi and heat on low to medium-low setting.
    adding katsuobushi to the pan
  4. Allow to the dashi to heat up until small bubbles start to appear and turn off the heat. Do not let it boil. 
    small bubbles appearing in dashi
  5. Take a large heatproof bowl and place a sieve lined with kitchen paper inside it. Pour the dashi through the sieve, allowing the clear broth to pass through into the bowl. 
    straining dashi


  1. Add 150g thinly sliced beef to a container with 1 tbsp soy sauce, 1 tbsp mirin, 1 tsp oyster sauce, 1/2 tsp sugar and 1/2 tsp ginger paste and 50ml water. Set aside for at least 10 minutes, or until the dashi is ready.
    Niku Udon: marinating beef
  2. While the meat is marinating, finely slice the 1/4 an onion and put it in a separate bowl. Add 1/2 tsp salt, mix and set aside until it's time to cook.
    Niku Udon: salting onions


  1. Pour the dashi into a pot and add 1 tbsp soy sauce, 1 tbsp mirin and 1 tsp light brown sugar.
    Niku Udon: making broth
  2. On a medium heat, bring the dashi to a boil. Allow it to boil for 1-2 minutes to burn off the alcohol in the mirin.
    Niku Udon: boiling broth
  3. Turn off the heat but leave the pot on the stove to keep it warm. (Reheat before serving if necessary.)


  1. Cook udon noodles according to the packaging.
  2. Heat a pan on medium and once hot add 1 tsp of beef fat/vegetable oil. Add the salted onion to the pan and fry until softened.
    Niku Udon: frying onion in beef fat
  3. Once onions are softened, add the beef to the pan along with the marinade and fry everything together until the meat is browned.
    Niku Udon: adding beef to the pan
  4. Once the udon is cooked el dente (firm to the bite), drain the water, wash under boiling water and divide into two bowls.
    Niku Udon: 1 portion of udon noodles
  5. Pour half of the broth into each bowl.
    Pouring udon soup into a bowl
  6. Place the beef and onions on top of the udon. Make sure to pour the juice from the pan over the top of the dish.
    Niku Udon: drizzling sauce into bowl of udon
  7. Sprinkle with chopped spring onion and shichimi (optional).
    Niku Udon: sprinkling with togarashi
  8. Mix well before eating and enjoy!
    Beef niku udon with chopsticks


Mix before eating to make sure the marinade is mixed in with the broth.

This dish can also be made with thinly sliced pork.

  • Prep Time: 40 mins
  • Cook Time: 20 mins
  • Category: Noodles
  • Method: Boil / Fry
  • Cuisine: Japanese

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